Ingredients

• 2 Tbsp. olive oil, divided
• 1 lb. uncooked large shrimp, peeled and deveined
• 1 cup finely chopped onion
• 1 clove garlic, finely chopped
• 1/2 tsp. dried basil leaves, crushed
• 1/2 tsp. dried oregano leaves, crushed
• 1 jar Bertolli® Arrabbiata Sauce
• 8 ounces linguine, cooked and drained
• 1/4 cup grated Parmesan cheese

Browse by ingredient

Instructions

1. Heat 1 tablespoon olive oil in 12-inch nonstick skillet over medium-high heat and cook shrimp, stirring occasionally, 6 minutes or until shrimp turn pink. Remove shrimp from skillet and set aside.
2. Heat remaining 1 tablespoon olive oil in same skillet over medium-high heat and cook onion, stirring occasionally, 5 minutes or until tender. Stir in garlic, basil and oregano and cook 1 minute. Stir in Sauce and bring to a boil over high heat. Reduce heat to low and simmer, stirring occasionally, 5 minutes. Stir in shrimp, then toss with linguine. Sprinkle with cheese and garnish, if desired, with chopped fresh parsley.